Jury Chairman, Phil Bélanger, examines one of the 225 entries in the prestigious 2013 Canadian Cheese Grand Prix competition hosted by Dairy Farmers of Canada. 58 category finalists were selected and the Grand Champion cheese will be announced April 18, 2013 in Montreal. (CNW Group/Dairy Farmers of Canada (Marketing))

MONTREAL, Feb. 26, 2013 /CNW/ - Dairy Farmers of Canada announced today
the finalists for the eighth installment of the Canadian Cheese Grand
Prix, which received a record number of entries. Cheese makers from
British Columbia to PEI submitted 225 cheeses in 19 different
categories in the prestigious cheese competition. A panel of top
Canadian food industry expertsgathered in Montreal for a closed door session on February 16th and 17th and selected 58 finalists that truly exemplify the world-class cheese
being produced in Canada.

The Canadian Cheese Grand Prix is sponsored and hosted every two years
by Dairy Farmers of Canada, celebrating the high quality, versatility
and great taste of Canadian cheese made from 100% Canadian milk.

"Canadian cheese makers from coast-to-coast are producing top quality,
impressive cheeses," said Phil Bélanger, Canadian Cheese Grand Prix
jury chairman. "The diversity we saw within the 19 categories really
showcases how evolved this craft has become in Canada. From aged
Cheddars to organic cheeses, cheese makers from across Canada are
taking it to the next level and are the envy of other cheese making
nations."

This year, a new category for "Fresh Cheese with Grilling Properties"
was added in which cheeses were judged both in their natural form and
grilled.

The category champions and Grand Champion will be unveiled at the 2013
Canadian Cheese Grand Prix Gala of Champions at Montreal's Hyatt
Regency Hotel on April 18th.

Judging Process

The jury members had the envious challenge of tasting all 225 cheeses
and naming three finalists in each category. Tasting began with the
milder cheeses and progressed to the more full-bodied varieties.

Jury members carefully observed, touched, smelled, and tasted each
cheese and evaluated them based on very specific criteria including
flavour, texture and body, colour, appearance, and salt content.

About the Canadian Cheese Grand Prix

The Canadian Cheese Grand Prix began in 1998 to promote achievement and
innovation in cheese making and to increase appreciation for fine
quality Canadian cheese. The competition celebrates the proud tradition
of the diverse cheeses made in Canada ranging from Gouda to Blue
cheese.

All eligible cheeses must be produced in Canada, bear the 100% Canadian
Milk symbol on their packaging and be available at retail.

The 2013 Canadian Cheese Grand Prix finalists are:

1.

Fresh Cheese

Ricotta , International Cheese Co. Ltd., ON

Tre Stelle Mascarpone, Arla Foods Inc., ON

Ricotta, Quality Cheese Inc., ON

2.

Fresh Cheese with grilling properties

Queso Fresco Cheese, Latin Foods Inc., AB

Queso Puro Mexicano, Grandpa's Dairy Produce Inc., ON

Guernsey Girl, Upper Canada Cheese Company, ON

3.

Soft Cheese with bloomy rind

Golden Ears Brie, Golden Ears Cheesecrafters Ltd., BC

Le Noble, Fromagerie Domaine Féodal inc., QC

Alberts Leap, Quality Cheese Inc., ON

4.

Semi-soft Cheese

Tre Stelle Feta Cheese, Arla Foods Inc., ON

Golden Ears Aged Havarti, Golden Ears Cheesecrafters Ltd., BC

Dofino Creamy Havarti Cheese, Arla Foods Inc., ON

5.

Washed OR Mixed Rind Cheese (Soft, Semi-soft and Firm)

Le Voyageur, Fromagerie Le P'tit Train Du Nord, QC

Le Mamirolle, Fromagerie Éco-Délices, QC

La Clef des Champs, Fromagerie Éco-Délices, QC

6.

Firm Cheese

Réserve La Pérade, Fromagerie FX Pichet, QC

Tomme des Demoiselles, Fromagerie du Pied-de-Vent, QC

Gunn's Hill Five Brothers, Gunn's Hill Artisan Cheese, ON

7.

Gouda**This category was opened during the judging process due to the number
of cheeses entered. This allowed the jury to evaluate the qualifying
cheeses according to criteria specific to this category.

Old Growler, That Dutchman's Cheese Farm, NS

Grizzly Gouda, Sylvan Star Cheese Ltd., AB

Aged Gouda, Sylvan Star Cheese Ltd., AB

8.

Swiss-type Cheese

Fleur de Weedon, Fromagerie P'tit Plaisir, QC

Louis D'or 18 months, Fromagerie du Presbytère, QC

Ménestrel, Fromagiers de la Table Ronde, QC

9.

Pasta filata

Not enough entries.

10.

Mozzarella (Ball, Brick or Cylinder)

Tre Stelle Mozzarella Cheese, Arla Foods Inc., ON

Mozzarella, International Cheese Co. Ltd., ON

Mozzarella Ball, International Cheese Co. Ltd., ON

11.

Blue Cheese (Various rinds, with or without veining)

Dragon's Breath, That Dutchman's Cheese Farm, NS

Celtic Blue, Glengarry Cheesemaking Inc., ON

Bleu d'Élizabeth, Fromagerie du Presbytère, QC

12.

Flavoured Cheese with Added Non-particulate Flavourings

Applewood Smoked Cheddar, Cows Creamery, PEI

Natural Smoked Gouda, Sylvan Star Cheese Ltd., AB

Smokehouse Cheddar, The Village Cheese Co, BC

13.

Flavoured Cheese with Added Particulate Solids and Flavourings

Italian Herbs Spiced Gouda, Sylvan Star Cheese Ltd., AB

Raclette de Compton au poivre, Fromagerie La Station, QC

Cayenne & Green Peppercorn Spiced Gouda, Sylvan Star Cheese Ltd., AB

14.

Mild Cheddar (aged 3 months)

ADL Cheddar, Amalgamated Dairies Limited, PEI

L'Ancêtre Organic Mild Cheddar, Fromagerie L'Ancêtre, QC

Mild Cheddar Cheese, Ivanhoe Cheese, ON

15.

Medium Cheddar (aged 4 to 9 months)**Four finalists were elected in this category due to a tie between two
cheeses' score.

Phil Bélanger: Jury chairman and the longest-standing jury member. Phil has been a
part of the CCGP since its inception in 1998. He has had a
distinguished career in the Atlantic agrifood industry and currently is
senior consultant for Post-Secondary Education, Training and Labour for
the province of New Brunswick and chairman of La Confrérie de la Chaîne
des Rôtisseurs for the New Brunswick chapter, as well as an independent
consultant in hospitality and tourism.

Gurth Pretty: Former president and owner of Cheese of Canada, Gurth is a true cheese
lover and connoisseur. He was a jury member in the 2009 and 2011 CCGP
events, and was invited to be a judge at the 2011 American Cheese
Society competition. Chef and author of several books on cheese, he
works passionately to have more delicious cheese made available to
Canadian consumers. He's currently a senior category manager of deli
cheese for Loblaw Companies Ltd.

Reg Hendrickson: Reg has 40 years of experience in the food industry including teaching
professional culinary programs in the Calgary public school system. He
has a 20-year working relationship with Dairy Farmers of Canada and was
responsible for the research and development of its initial cheese
training material. He provides training for deli staff, and delivers
cheese seminars especially geared to the needs of food industry
professionals and the interests of the general public.

Allison Spurrell: Owner of the cheese boutique Les Amis du Fromage and the
cheese-inspired restaurant Au Petit Chavignol in Vancouver. Allison
holds a certificate in cheese making technology from the University of
Guelph and was inducted into the Guilde Internationale des Fromagers -
Confrérie de Saint-Uguzon. Allison has been a member of the CCGP jury
since 2006.

Ian Picard: Vice-president of La Fromagerie Hamel, one of Quebec's finest and
highly reputed cheese shops. Ian studied everything there is to learn
about cheese at the École Nationale d'Industrie Laitière et des
Biotechnologies in Poligny, France. He has worked with some of the most
renowned master cheese makers in Paris, Dijon and Alsace to perfect his
technique.

Sue Riedl: A Toronto-based food writer who is the cheese columnist for The Globe and Mail and also hosts its "Chef Basics" video series. She's a regular
contributor to foodnetwork.ca and writes for her blog
(cheeseandtoast.com) about cheese and other edibles. Sue studied at
Queen's University before obtaining her cuisine certificate at the
Cordon Bleu in London, England. She has worked in Toronto's dining
industry and has graduated from Canada's Cheese Education Guild.

Michael Howell: Executive chef of Tempestuous Culinary in Wolfville, Nova Scotia,
cookbook author, leader of Slow Food Nova Scotia, president of The
Restaurant Association of Nova Scotia and sits on the Board of Taste of
Nova Scotia. Michael is a strident advocate for local food, family
farms and new farmers.

Danny St Pierre: After graduating from l'École Hôtelière de Laval cooking school, Danny
rose through the world of cuisine including advanced-level training at
the Institut de Tourisme et d'Hôtellerie du Québec in 1998 and two
years at the world-renowned Toqué restaurant in Montreal, where he
earned his stripes as a chef. Danny also served as host of the Ma Caravane au CanadaTV show that aired on TV5 Monde.He is the owner of Auguste restaurant in Sherbrooke, Quebec and co-owner
of Chez Augustine, a new café and caterer that celebrates home cooking
for both eating in or taking out.

About Dairy Farmers of Canada

Dairy Farmers of Canada (DFC) strives to create favourable conditions
for the Canadian dairy industry, today and in the future. DFC works to
maintain policies that foster the viability of Canadian dairy producers
and to promote quality Canadian dairy products made from 100% Canadian
milk as part of a healthy balanced diet.

Image with caption: "Jury Chairman, Phil Bélanger, examines one of the 225 entries in the prestigious 2013 Canadian Cheese Grand Prix competition hosted by Dairy Farmers of Canada. 58 category finalists were selected and the Grand Champion cheese will be announced April 18, 2013 in Montreal. (CNW Group/Dairy Farmers of Canada (Marketing))". Image available at: http://photos.newswire.ca/images/download/20130226_C8474_PHOTO_EN_24063.jpg